1. Preheat oven to 375°F.
2. Put the sweet potatoes whole on a baking sheet. Bake until very tender when pierced with a fork, 1 to 1 and ¼ hours. Remove from oven. Let them cool a bit until you can handle them or wear oven mitts to handle them. Turn oven down to 325°F.
3. Cut each sweet potato in half and scoop insides into a large bowl.
4. Add the butter, milk, sugar, vanilla, salt, and cinnamon. Mash it all together and then stir until smooth. Stir in the eggs.
5. Transfer sweet potato mixture to a 9×13″ baking dish. Sprinkle with the pecans and marshmallows.
6. Bake for 30 minutes. Keep your eye on it. If the marshmallows start to get too dark, cover with foil.

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